Matcha Doughnuts - Gluten-free and Dairy-free Recipe

 By Crazy Cucumber Blog

 

A grassy and floral matcha doughnut with a fun bright green flavor. This will be your new favorite matcha treat during the summer!

I’ve prepared two different doughnut recipes for you. Matcha doughnut with matcha glazing and the chocolate doughnut with matcha glazing. Chocolate and matcha are really good friends.

These doughnuts are lighter than regular doughnuts, baked not fried, and so easy to make. They are made with coconut oil and coconut yogurt are perfect for any coconut lover. If you’re vegan or lactose intolerant, coconut yogurt can be incredibly useful for baking!

I used all-purpose gluten-free flour mix, but regular flour can also be used in this recipe.

INGREDIENTS

 For Matcha Doughnut

Serves 6

  • 70g gluten-free mix flour
  • 30g almond meal
  • 2 free range eggs
  • 1 teaspoon baking powder
  • 40g sugar
  • 1 heaped teaspoon MatchaMatcha culinary or latte grade
  • 2 Tbsp coconut yoghurt
  • 3 Tbsp coconut milk

For Chocolate Doughnut

Serves 6

  • 70g gluten-free mix flour
  • 30g almond meal
  • 2 free range eggs
  • 1 teaspoon baking powder
  • 40g coconut sugar
  • 3 Tbsp cacao powder
  • 2 Tbsp coconut yoghurt
  • 3 Tbsp coconut milk

For Matcha Glaze:

  • 1 cup icing sugar
  • 1 teaspoon MatchaMatcha culinary or latte grade
  • 2 teaspoons melted coconut oil or coconut butter
  • 1 teaspoon lemon juice
  • 2 Tbsp coconut milk or to your desired consistency

 

DIRECTIONS 

  1. Preheat oven to 180С.
  2. Sift all dry ingredients in a bowl. Combine eggs, coconut milk, coconut yoghurt in a separate bowl and mix well using a whisk. Gradually mix wet and dry ingredients. Do not overdo as it may not rise fluffy when baked.
  3. Coat 2 (6-cavity) donut pans with cooking spray, one pan is for matcha doughnuts and one for chocolate doughnuts. Spoon batter evenly into 12 cavities. Bake at 180С for 12 minutes or until donuts spring back when lightly pressed. Cool in pan for 2 minutes. Run a thin knife around outside edge of each cavity, invert donuts onto a wire rack. Cool completely.
  4. For Matcha Glaze. Combine icing sugar, coconut milk, matcha powder, and lemon juice, stirring until smooth. Add coconut oil and mix well using a whisk. Add more coconut milk, 1/2 teaspoon at a time, if the glaze is too thick. Spread glaze over tops of donuts.